JPS60237953A - Method for preparation of instant rice cake, and material therefor - Google Patents

Abstract

PURPOSE:To prepare an instant food, easily, by washing, drying and pulverizing glutinous rice, and simply kneading the obtained rice flour with water or hot water. CONSTITUTION:Glutinous rice is washed, optionally steamed, dried, pulverized, and again dried to obtain glutinous rice flour of 80-200mesh. The rice flour is kneaded with water or hot water, or kneaded with water and heated when used.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing instant rice cakes that can be easily produced by adding hot water or water and kneading the rice cakes, and materials used in the method.

Traditionally, mochi is made by steaming washed glutinous rice in an oven and then pounding it, but this requires time and effort for heating, steaming and pounding, and it is not possible to obtain mochi instantly. There wasn't.

This invention eliminates the drawbacks seen in conventional mochi production,
The purpose of the present invention is to provide a method for producing instant mochi that can be used to instantly make mochi, and materials used in the method.
The #1 invention is characterized by washing, drying, and pulverizing glutinous rice, which is then kneaded with hot water or water after drying, and the second invention is characterized by washing, drying, and pulverizing glutinous rice. It is characterized by being glutinous rice powder.

[Action and effect of the invention]

By washing and drying sticky rice, pulverizing it into powder, drying it, and kneading it with hot water or water, it is possible to produce mochi without the conventional steaming and pounding. The resulting mochi can be eaten whole (sonoyo), or it can be sliced or grilled.

Washed and dried glutinous rice powder can be made into mochi by simply adding hot or cold water, so all you need to do is provide this powder to consumers, and if you take care to store it, it will last longer than traditional mochi. It maintains stable quality over a period of time, is suitable for storage, and can be easily made into mochi as needed.

〔Example〕

The glutinous rice is washed, dried, and then ground into powder. Prior to pulverization, the glutinous rice may be heat-treated by steaming or roasting. After heat treatment, it is dried and crushed. Although the particle size of the powder is not particularly limited, it is desirable that the particle size be as fine as possible, such as 200 to 300 meshes or more. After pulverization, it is dried, stored in a desired container that can block moisture, and sold.

To make mochi, stir and knead the desired amount of glutinous rice powder with water or hot water. Make it into mochi. The resulting mochi can be eaten as a rice cake, but it can also be eaten roasted or boiled.

If the heat treatment process is performed before the powder, the odor of rice will not come out even if kneaded with water (1), but if the powder is not heat treated, the odor of rice (1 force f slightly) will not come out (1). It is better to knead it with hot water to make it come out (1).

Powdered glutinous rice may be sold alone, but
If it is sold with soybean oil, seaweed, tonako (rice flour), walnuts, beans, etc., it will be more flavorful and convenient for consumers, and the value of the product will increase.

Patent applicant Narumi Tanimura 3 - Procedural amendment (voluntary) April 20, 1985 Manabu Shiga, Commissioner of the Patent Office -\ 1. Indication of the case 1988 Patent Application No. 88774 2. Name of the invention Instant Mochi The manufacturing method and materials used in the method 3, and its relationship to the case of the person making the amendment Patent applicant address: 3-34-16 Nakamachi, Setagaya-ku, Tokyo Name: Yasunori Tanimura 4, Agent address: 4 Kojimachi, Chiyoda-ku, Tokyo 1-chome Nishiwaki Building (26
4) 7792 4- Amended Specification 1, Title of the Invention Method for producing instant food and materials used in the method 2, Claims (1) After washing and drying sticky rice, it is ground and powdered, A method for producing instant indigo, which is characterized by kneading it in a field or with water after drying.

Manufacturing method described.

(5) The material used in the method according to claim 1, which is a powder of glutinous rice that has been washed, dried and ground.

3. Detailed Description of the Invention The present invention relates to a method for producing instant foods that can easily produce rice cakes, soups, crepes, cooking ingredients, etc. by adding hot water or water and kneading, and materials used in the method.

Traditionally, mochi, for example, has been made by steaming washed sticky rice in an oven and then pounding it in a thin oven, but this requires heating, steaming, and pounding, and time and effort, making it impossible to obtain mochi instantly. I could not do it.

This invention solves the drawbacks of conventional food production using glutinous rice, such as mochi, and makes it possible to instantly make mochi-no-yoto main ingredients, soups, crepes, cooking ingredients, etc. The first invention aims to provide a food manufacturing method and materials used in the manufacturing method, and the first invention is to wash and dry glutinous rice, crush it into powder, and then process it in a drying field or The second invention is characterized in that it is kneaded with water, and the second invention is characterized in that it is a powder of glutinous rice that has been washed, dried and ground.

[Action and effect of the invention]

After washing and drying glutinous rice, it is crushed into powder, and after drying, it is kneaded with hot water or water, making it possible to instantly produce food without the traditional steaming or pounding. I can do it. The resulting food may be eaten as is, boiled or roasted.

Washed and dried glutinous rice powder can be made into food by simply adding hot or cold water, so all you have to do is provide this powder to consumers, and if you take care to store it, it will last longer than traditional mochi. It maintains stable quality over a period of time, is suitable for storage, and can be easily produced into foods such as rice cakes as needed.

〔Example〕

2- Wash the sticky rice, dry it, and then crush it into powder. Prior to pulverization, the glutinous rice may be heat-treated by steaming or roasting. After heat treatment, it is dried and crushed. Although the particle size of the powder is not particularly limited, it is preferable that the particle size is as fine as possible, such as 200 to 300 meshes or more. If the grain size is less than 200 mesh, it will leave a rough texture in your mouth when you eat it, so it is better to heat it before eating. Furthermore, if the grain size is less than 80 mesh, the roughness of the grains cannot be eliminated even by heating, so it is not preferable for food use. After pulverization, it is dried, stored in a desired container that can block moisture, and sold.

To make mochi, stir and knead the desired amount of glutinous rice powder with water or hot water until it becomes sticky, then adjust the amount of rice, water or hot water added and knead to the desired hardness. Make it into mochi. In order to obtain rice cakes of normal hardness when pounded, the appropriate ratio of powder to hot water or water is 1:1. The resulting mochi can be eaten raw, but it can also be eaten roasted or boiled.

If the heat treatment process is performed before the powder, the odor of rice will not be emitted even when kneaded with water, but if the powder is not heat treated, a slight odor of rice will be emitted. It would be better to practice.

Powdered glutinous rice may be sold alone, but
If it is sold with soybean oil, seaweed, tonako (rice flour), walnuts, beans, etc., it will be extremely convenient for consumers and increase the value of the product.

Also, by reducing the amount of powder and adding hot water or water, a soup-like liquid can be obtained, and if it is formed into a thin film that can be eaten as a soup, it can also be used as a crepe.

Furthermore. It may be possible to add it to other dishes or use it as an ingredient after diluting it with water or hot water to a suitable consistency.

Since the food according to the invention can be easily prepared and eaten, it is particularly excellent as a portable or emergency food.

Patent applicant Yasunori Tanimura 6-

Claims (2)

[Claims] (1) After washing and drying the glutinous rice, crush it into powder,
A method for producing instant mochi, which is characterized by drying the mochi and then kneading it with hot water or water. (2) The material used in the method according to claim 1, which is a powder of glutinous rice that has been washed, dried and ground.